Shepherd's Pie with Red Cabbage

Ingredients

• 300 g starchy potatoes
• Salt
• 1 Carrot
• 250 g celery stalks
• 1 onion
• 700 g ground beef
• 2 tbsp oil
• 1 tsp tomato paste
• 150 ml meat broth
• pepper (ground)
• 100 ml hot milk
• nutmeg
• 100 g freshly grated cheddar cheese
• butter (for greasing pans)
• 700 g red cabbage
• 1 apple (e.g., Boskop)
• 50 g clarified butter
• 1 tbsp sugar
• 1 onion
• 4 cloves of allspice
• 1 bay leaf
• 0.5 cinnamon stick
• 0.13 l red wine
• 0.13 l red wine vinegar
• 1 tbsp lingonberries (jarred)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F). Peel, wash, and boil the potatoes in salted water for 25-30 minutes. Wash, trim, and dice the carrot and celery stalks. Dice the onion finely. Brown the ground beef with the vegetables in hot oil. Add tomato paste, pour in broth, and season with salt and pepper. Drain the potatoes, let them steam dry, then mash through a potato masher.

2. 2.

   Stir in hot milk, seasoning with salt, pepper, and nutmeg. Grease four small pie tins. Fill each tin with the meat mixture, top with mashed potatoes, and sprinkle cheddar cheese over the surface. Bake in the preheated oven for 40-45 minutes until golden brown. While the pies bake, prepare the red cabbage: remove outer leaves, halve the head, trim the core, and finely shred the halves. Wash the apple, quarter it, remove seeds, peel the quarters, and dice into small cubes.

3. 3.

   Heat clarified butter in a pot, add apple pieces, sprinkle sugar, and lightly caramelize. Add the shredded red cabbage and sauté briefly. Deglaze with wine and vinegar. Skewer an onion with allspice cloves, then add the cinnamon stick and bay leaf to the pot. Cover and simmer on low heat for about 40 minutes until tender. Season with lingonberries, salt, and remove the spiced onion, spices, and bay leaf. Serve the pies plated alongside the red cabbage mixture.